Blueberry Scones

Published May 24, 2013

Blueberry Scones

I’ve been in a baking mood lately and decided to bake some scones. I had blueberries in the freezer so I made blueberry scones. They are great just the way they are or you can use them in shortcakes.

Blueberry Scones

2 c. flour

3 T. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

1 ½ c. blueberries, fresh or frozen- do not thaw berries

1 t. lemon or orange zest

2 large eggs

1/3 c. heavy cream

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.

Posted in Cooking